Take flour, baking soda, a pinch of salt in a large bowl and mix well. Add 1/4 cup ghee and rub into the flour mixture with your fingertips till it resembles breadcrumbs. Use water (as needed) and knead it to a soft dough.

Cover with kitchen cloth for 40 minutes.

Divide the dough into 12 equal portions and shape into smooth balls. Make a slight dent in the center of the ball with your thumb. Keep the balls covered.

Heat sufficient oil/ghee in a nonstick pan/ kadhai on medium heat. Gently slide in the prepared dough balls and deep fry on low heat till golden brown.

Remove and set aside to cool down at room temperature.

Meanwhile, in a deep pan bring 1/2 cup water and 1 cup sugar to a boil over a medium-high heat.

Stir continuously until the sugar dissolves completely and the syrup is clear with a sticky consistency. Add cardamom powder and a few strands of saffron and switch off the flame.

Soak the cooled balushahi in the warm sugar syrup for 10-15 minutes.

Gently remove the balushahi from sugar syrup and place on a serving plate. Serve garnished with sliced pistachios.